Rich and aromatic taste. Spicy licorice, slightly peppery, long on the palate. Close your eyes and think of Cuba, its coffee, its cigars, its rum, its music... 75% cocoa.
Fresh and subtle, woody aroma with wild mushrooms, slightly acid and long on the palate. A round chocolate with good aromatic notes. Bean types are Criollo and Forastero. The aromatic properties of the Forastero bean break the acidity of the Criollo. 75% cocoa.
Fresh aroma. Slightly minty and fruity, delicate to the taste. Slightly acid. Complex, but perfectly balanced. A best seller for Pralus. 75% cocoa.
Pralus has sought and selected the best cocoa beans in the world. Includes a selection of the 10 best vintage world tablets (5 g each): Papua, Indonesia, Sao Tom, Trinidad, Venezuela, Tanzania, Ghana, Madagascar, Colombia, Ecuador.
Premium blend of Venezuelan chocolate with all-natural California grown hazelnuts, pistachios and almonds to reach a delicate balance of velvety chocolate intertwined with the crunchy texture of nuts.
Premium dark chocolate bar with chipotle, salt and popping candy.
The Honeycomb bar is a sweet bouquet of silky dark chocolate and crunchy, caramelized honey. Its pleasing layers of tropical flavors and contrasting textures seduce chocolate lovers like bees to a flower.
The salted chocolate crunch bar evokes memories of two long time favorites sweet pain au chocolat and savory chocolate covered pretzels. We fold in toasted rough cut breadcrumbs and a bit of sea salt with our premium dark chocolate blend to create a creamy, mouth-watering crunch in every bite.
Extra Noir 53 % is appreciated for its pronounced chocolate
taste and its low cocoa butter content.
Composition 53% cocoa
46.5% sugar 30% fat content
Alpaco 66% Pure
Ecuador - Dark Chocolate
Crisp bites of bacon drizzled with delicate maple sweetness and a sprinkle of bonfire smoked sea salt, bathed in milk chocolate.
Intensity of the aroma, there's no denying that this 75% chocolate also has a powerful nose. Although there may be a touch of earthiness to proceedings one can certainly see this as a sophisticated chocolate. Spicy notes of coriander and cinnamon pushing through tobacco base although there is a remarkable lack of acidity present.
Taste of only chocolate at first, with coffee then arriving sweet, delicate, and with extraordinary persistence, sticking around longer than the chocolate. Mellow, sweet, and creamy, more melded with the chocolate, with a long aftertaste. It's like a good, rich mocha drink.
The 80% cacao bar is labeled Sandy, infused with crystallized sugar that really feels like fine sand on the tongue. What's not in this finished chocolate is also a distinguishing factor. Claudio Corallo chocolates have neither vanilla nor soy lecithin (a natural stabilizer), so when you taste the chocolate, you are tasting the very essence of cacao beans. The taste is earthy, intensifying as the percentage of cacao rises (the bars come in 73.5% through 100%, the difference being the amount of sugar added to the pure chocolate.
Tar and roasted notes from the cacao, ginger and chocolate give way to some lemony characters. Sweet up front, light, clean ginger taste in the beginning, spicy ginger takes over and completely tones down the big, rustic, bitter cocoa.
In terms of aroma there are few with such a strident nose. The aromatics are of an intense cocoa and hops roast with coffee also dominant, while the flavor is subtle. You should get the pre-requisite natural bitterness, but also hints of under-ripe citrus fruit while the coffee notes return.
Chocolate made with 70% cocoa and crystallised orange peel. The core flavour of cocoa still has the intensity as others with a direct coffee nose. The flavors are similar to the soft 73.5% chocolate but with a welcome mild orange peel follow through. So often orange peel can distract from the central chocolate theme, but not here.
Feel your throat warm and your nose tickle with each mouthful of Spicy Maya dark chocolate bar. Infused with a hint of Pasilla chile, cayenne Pepper and cinnamon. It's a return to chocolate's ancient roots with traditional ingredients that pay homage to "The Mayans", the first chocolate-worshipping culture in the world.
GUANAJA Dark Chocolate 70% (South America) - Guanaja develops extraordinary bitterness in this masterful blend of Criollo and Trinitario beans that reveals a whole aromatic and complex range of fruit, coffee, molasses and floral notes. Composition: 71% cocoa 28.5% sugar 42.2% fat content Packaging 3 kg bag of feves Shelf Life 14 months
Storage Keep in a dry, cool place at between 60.8/64.4 °F
TANARIVA Milk Chocolate 33% (Madagascar) - This soft, creamy chocolate with a lush, round texture has hints of caramel, honeysuckle and orange blossom. Offers a balance of caramel and malty flavors that pairs well with the floral components while not overpowering it. Madagascar cocoa beans give Tanariva its balanced acidity
softened by distinctive milk and caramel notes.
Composition 33% cocoa 38% sugar
35.4% fat content 28% whole milk.
Unlike caramel-flavored milk chocolates made withcaramelized sugar, Valrhona’s Caramélia uses genuine dairy-based caramel (fromskim milk and butter) as a main ingredient. The result is a particularly silkysmooth milk chocolate that maintains a clear cocoa note woven together withvibrant hints of caramel. Composition 36%cocoa 34% sugar 38% fat content 20% whole milk
Equatoriale Dark 55 % is renowned for its balanced taste and
its ease of use in coatings.
Composition 56% cocoa
43.5% sugar 37.6% fat content
Extra Bitter 61% Chocolate
Intensity - Dark
Caraïbe 66% Warm
Nutty Notes - Dark Chocolate
Nyangbo 68% Pure Ghana - Dark Chocolate
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